Name: Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 lb Boneless Skinless Chicken Thighs; 1/4 cup Soy Sauce (low-sodium preferred); 2 tbsp Brown Sugar; 2 tbsp Honey; 2 tbsp Gochujang (Korean chili paste); 2 tbsp Rice Vinegar; 1 tbsp Sesame Oil; 4 cloves Garlic, finely minced; 1 inch Fresh Ginger, grated; 2 cups Shredded Green and Red Cabbage; 1 cup Julienned Carrot; 1/2 cup Mayonnaise (or Greek yogurt for lighter option); 1 tbsp Sugar; 1 tbsp Rice Vinegar; Salt and Pepper, to taste; 4 Brioche or Potato Sandwich Buns; 2 tbsp Butter (for toasting buns)

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Introduction

This Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw is a delicious fusion of bold flavors and satisfying textures. Juicy marinated chicken thighs meet a tangy, crunchy slaw, all nestled in a buttery toasted bun. It’s a perfect meal for those craving something vibrant and homemade.

A close-up view of a sandwich featuring a shiny golden brown sesame seed bun on top, underneath which there is a colorful layer of sliced green jalapeños, shredded purple cabbage, white cabbage, and thin orange carrot strips, all sitting above a thick layer of grilled chicken pieces covered in dark, sticky BBQ sauce, all resting on the bottom half of a soft, light brown bun, placed on a wooden cutting board with some chopped green onions scattered around; the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless skinless chicken thighs
1/4 cup soy sauce (low-sodium preferred)
2 tbsp brown sugar
2 tbsp honey
2 tbsp gochujang (adjust for spice level)
2 tbsp rice vinegar (or apple cider vinegar)
1 tbsp sesame oil
4 cloves garlic, finely minced
1 inch fresh ginger, grated
2 cups shredded green and red cabbage
1 cup julienned carrot
1/2 cup mayonnaise (or Greek yogurt)
1 tbsp sugar
4 brioche or potato sandwich buns
2 tbsp butter
Salt and pepper to taste

Instructions

Step 1: In a large bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger to create the marinade.
Step 2: Add the chicken thighs to the marinade, coating them well. Cover and let marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator.
Step 3: In another bowl, combine shredded cabbage and julienned carrot. In a separate small bowl, whisk mayonnaise, rice vinegar, sugar, salt, and pepper to make the slaw dressing.
Step 4: Drizzle the dressing over the cabbage and carrot mixture, toss well, cover, and chill for at least 15 minutes.
Step 5: Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade, allowing excess to drip off, and cook for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
Step 6: Let the cooked chicken rest for a few minutes before slicing it.
Step 7: Butter each side of the sandwich buns and toast them in a non-stick skillet over medium heat until golden brown, about 2-3 minutes per side.
Step 8: Assemble the sandwiches by placing sliced chicken on the bottom bun, adding a drizzle of extra marinade if desired, topping with the cabbage slaw, and finishing with the top bun.

Tips & Variations

For a lighter slaw, substitute mayonnaise with Greek yogurt without losing creaminess.
Adjust gochujang quantity based on your preferred spice level to keep it mild or fiery.
Try adding sliced cucumbers or fresh herbs like cilantro for extra freshness.
Using brioche or potato buns provides a soft, slightly sweet complement to the spicy chicken.

Storage

Store any leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave, and refresh the slaw before serving if needed. Assemble sandwiches just before eating to keep buns from getting soggy.

How to Serve

A close-up view of a sandwich with a shiny golden brown bun on top, followed by a colorful layer of shredded vegetables including purple cabbage, orange carrots, and green cucumbers mixed with white sesame seeds and green herbs. Below that is a thick layer of dark glazed grilled chicken pieces coated with a shiny sauce and sprinkled with white sesame seeds. At the bottom is a fresh ruffled green lettuce leaf resting on a soft golden brown bun. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts, but thighs stay juicier and more flavorful after cooking. If using breasts, be careful not to overcook as they can dry out.

Is gochujang spicy?

Gochujang has a mild to moderate heat with a sweet and savory flavor. You can adjust the amount used or choose a milder version to suit your taste.